Chai-Almond Thumbprints, a Sweden Workshop, and your worth as a food blogger

Chai-Almond Thumbprints, a Sweden Workshop, and your worth as a food blogger

This post has been taking shape in my head for over a year now. It began with my first EatingWell shoot, had some well-established roots by the time I ditched my cookbook deal, and became a topic I realized I wanted to address last fall, after Eva and I discussed professional photo shoots and rates with our upstate NY workshop attendees. It sat in the back of my mind up until a few days ago, when hearing Alanna briefly revisit her own very similar cookbook experience and talking with Eva about how nice it is to be responsible for just one thing on a shoot brought it to the forefront. So let’s have at it, because there’s no time like the present. (Note, if you have absolutely zero interest in this topic and only care about workshops and/or cookies, skip way ahead.)

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Asheville Photography, Styling, & Fly Fishing Workshop on Cold Mountain

Asheville Photography, Styling, & Fly Fishing Workshop

Just a few weeks ago, Eva Kosmas Flores and I were driving south with a multitude of props, cookware, dishware, and camera equipment packed into our rental car, which I have retroactively named Angie. (This felt necessary as I returned the trusty little Dodge Avenger ten days later, and was quite sad when I realized our journey was at an end.) Angie endured a minor encounter with a snow bank, a harrowing trip down I-87S through ice and snow at an average speed of 30mph, many runs from our cottage to downtown Asheville, an afternoon quest for beer and nightcrawlers, and a journey back north by way of New York City, and mostly while carrying many hundreds of pounds of extra weight that required tetris-like packing skills and made braking on the highway slightly scary. You’re a champ, Angie. (Also, please don’t tell anyone about all the shameful road trip snacks Eva and I ate…)

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Mustard Chicken with Celery Root Pureé and Kale Salad + A Cape Cod Workshop!

Mustard Chicken with Celery Root Pureé and Kale, Apple, & Candied Hazelnut Salad + A Cape Cod Workshop!

It’s spring! Supposedly…

It’s kind of hard to believe here in Vermont. There’s still snow and ice on the ground. Hats, gloves, and winter coats are still necessary for outdoor activities. (Which, for me, consist almost exclusively of darting from my apartment to my car and driving to places that are shamefully close to where I live.) I somehow managed to catch a cold or a fever or the plague, or maybe all three, and then reset back to Sickness: Day 1 after celebrating feeling the best I had in days with some wine on Saturday. So it might be spring, but I’m still craving warm, cozy meals, hot tea, and endless amounts of soup.

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Miso Veggie Breakfast Bowl + Asheville Photography & Fly Fishing Workshop (and a few words about fear)

Miso Veggie Breakfast Bowl + Asheville Photography Workshop

2015. Whoa.

I have sat down to write this post several times. To talk about how amazing 2014 was, and how this year is shaping up to be even more incredible. January is barely half over, and my year is already filled with travel plans. Tulum in less than a month. Workshops near and far. I want to tell you how excited I am for all that. Because I am, truly, beyond excited. But before I do, I would like to talk a little about anxiety and fear.

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Mini Nutmeg-Crème Fraîche Bundt Cakes with Angostura Glaze + a giveaway!

Mini Nutmeg-Crème Fraîche Bundt Cakes with Angostura Glaze + a giveaway!

Happy Monday!

I am super excited about today’s post for two reasons. One: these little cakes are the realization of a flavor combination I’ve been obsessing over for about a year now. Two: It’s November, which means I (along with a bunch of other amazing bloggers) am once again teaming up with Vermont Creamery to bring you some tasty crème fraîche recipes and a giveaway! And this year’s giveaway is AWESOME, you guys. It includes:

♦ An assortment of Vermont Creamery goodies: crème fraîche, vanilla crème fraîche, cultured butter with sea salt & maple, sea salt butter basket, and fresh goat cheese.

♦ A raw pine cake box (with cupcake inserts!) + leather strap handle from PieBox.

♦ A French taper rolling pin from Vermont Farm Table.

Revel Chocolates (including crème fraîche truffles) from Lake Champlain Chocolates.

♦ Vermont maple syrup and maple cream from The Syrup Shop.

♦ A Camp Icon card set from Scout’s Honor Paper.

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